Saturday, 6 April 2013

Apple Cream Cheese Tart

April is upon us. The sun is shining and the snow WILL melt....yep, we had another "spring" snow storm up here last night. All I know.....is it will go away. Can't stay forever!!!! April showers will bring May flowers. So excited about that. My husband and I have already talked about going to visit our local greenhouses...gonna try a beefsteak tomato plant this year! EEK! I already have my cherry tomato plant seedlings started. Last year my crop came in abundance around the end of August... This year, I want my tomatoes a bit earlier!

Anyways....to the task at hand. With Easter happening last weekend, and my lovely sister, beautiful mom, and my sweet niece coming for a visit my blog priorities haven't really been on the ball. Too busy having a GREAT VISIT (miss you guys) But I am back and ready to blog. This month.....PIES!

I really like pies! I don't make them too often but I really like them...I think the part that I find intimidating is the crust making. I make a good crust....its just the recipe is so big I always have lots of crust dough left over. So I usually opt to buy a crust...I know.....not the best option. Laziness at its best...:) This month I look forward to trying out and sharing some lovely sweet and savoury pies and tarts, with different crusts....Who says ya gotta stick with the same old same ol'....

This beautiful tart is a cinch to make and looks like you spent hooooouuuurrrrrs making it...But ya didn't. :) I has a sweet sugar cookie crust, a creamy filling, topped with a spread of apples and almonds. So yummy! I made this particular tart last month for a dinner that we had with some friends. I don't like to show off but I do enjoy to serve a dessert that says "You are special - so glad you came" This dessert does that! Enjoy!

Crust:
1. Pre-heat oven to 400 degrees F.
2. Cream the butter and sugar for crust. Stir in vanilla. Mix in flour to make smooth dough. Add a splash of milk if need be. Press into bottom of a 8 or 9 inch spring form pan or tart pan, giving it about a 1 inch rim. Bake 15 minutes until lightly golden brown. Remove from oven.

Filling: Beat all the ingredients together until smooth. Spread over baked tart shell.

Topping: Toss apple slices with cinnamon and sugar. Arrange slices on top of the filling. Bake until the apples are tender and golden, about 40 minutes. Cool. Top with toasted almonds. Enjoy!

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About Me

I am a stay at home mom who doesn't stay at home all the time. I enjoy cooking good food for family and friends, taking my boys to their activities and drinking fine wines with my husband in the evenings. It's a good life!